Roasting this Winter
I’ve been browsing Alice Water’s cookbook, The Art of Simple Food. Though at first I was skeptical, I prefer cookbooks with titles like, Meat, I was won over by Waters who uses every opportunity to stress the importance of purchasing meat that is “raised with care.” She talks about how you can purchase organic chicken direct from the farmer, at the farmers market or at your local market. She even suggests that if your local market doesn’t carry organic chicken to create demand by asking them to stock it. Alice Waters, thank you.
As I’ve always been very cavalier in my approach to cooking most any meat; I’ve realized quickly, standing next to Jake at farmers market, that cooking advice can often make or break sales. People often worry, aloud, that grass-fed meats will be tougher, but Jake and I know that proper cooking method ensure our meat tastes its best. So, I’ve decided to share some tips from Alice Waters;
Choose a pan slightly larger than your roast to avoid unsightly splatter in your oven and to conserve pan drippings for gravy-yum!
Heat oven to 375 degrees.
To achieve medium to rare in your roasts use the following temperature guide:
For lamb or goat take meat out at 128 degrees
For beef take meat out at 120-125 degrees
Finally, for all cuts let rest 20 minutes after removing from the oven. The meat doesn’t stop cooking when it is pulled from the oven, but as it rests the internal temperature increases for a while. If you cut that roast when you take it out of the oven the inside will be underdone and the juices will run more quickly, creating unevenly cooked, dry slices. Allowing time for rest means the juices stay in the roast and meat will be much more succulent. Enjoy!